If you are a "Vegetarian" meaning no meat, then I am not certain how this will work for you, as cheese is a bi-product from a cow or a goat.
The people I know, who call themselves "Vegetarian" tried this dish though, and loved it the cheese was not an issue for them.
You might substitute Soft Tofu for the Cheese, but I have no idea how you would substitute the eggs in the pasta.
Ingredients:1 to 1 and 1/2 packages of "Whole Wheat" Lasagna Pasta
10 ounces each shredded Mozzerella, Cheddar, and Parmesan/ or Romano Cheese
1 container of Ricotta Cheese
1 medium onion (diced)
3 cloves of garlic (diced)
2 tins diced tomatoes
1 Teaspoon each: sweet basil, oregano,rosemary,thyme, tarragon and mint leaf
(these can be either fresh or dried)
2 Tablespoons White sugar (or add to taste)
2 Cups of your favourite red wine
Note: Wine may be substituted with water if you don’t like wine, but the flavour will lack.
2 Large Eggplant ( thin slice lengthwise )
3 Zuccini (sliced thin lengthwise)
3 Parsnip (sliced thin lengthwise)
15 to 20 Mushrooms (sliced)
1 Block Medium Tofu (sliced)
For added flavour these can be gently Saute’d or Grilled but this is just for taste. Actually the vegetables will cook themselves in the oven as the lasagna is baking.
Sauce Preparations:On medium heat with a medium sauce pan with 3 tablespoons of Pure Olive Oil, Saute’ your onions,garlic, and spices until the onions and garlic are translucent so as to release the flavours.
Add in your tins of diced tomatoes wine and sugar and bring to a boil.
Reduce heat to "Low" and let simmer for 30 to 45 minutes until sauce has reduced and thickened. There is no harm in allowing this sauce to simmer longer if you wish.
Pasta Preparations:This should be done ahead of time inorder for the pasta to cool a little.
Bring a large pot of salted, water to a boil, a t-spoon of olive oil will add a little more flavour and prevent the pasta from sticking to itself.
Once boiling, place your Lasagna Pasta into the water and boil for about 15-20 minutes, until the pasta is soft.
Final Preparations:Preheat your oven to ( 375 degrees F )
Using a heat proof 2 inch deep baking dish grease the bottom to prevent sticking.
Place a layer of drained pasta on the bottom make sure to overlap it just a little to prevent the sauce from leaking through.
We are going to assemble this in layers.
Place in ontop of the pasta your parsnip and then cover it with a couple of ladles of your sauce until all the veggies are covered. Cover this now with some of your cheese mixture. Place in your next layer of Pasta and repeat the process with your Zuccini, then your Eggplant.
Top off with your final fourth layer of pasta and top it off with your remaining cheeses.
Cover the top lightly with a tent of foil wrap. Pop it into your pre-heated oven and bake for 30 to 35 minutes when the cheeses on top are a golden brown.
Note important: After you remove it from the oven let it sit to cool and allow the flavours to marry leave sit for at least 10 minutes.
Serve with your favourite Red Wine and some "Yummie Garlic bread"